Pumpkin Roll

Roll:
Powdered sugar
3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 C granulated sugar
2/3 C pumpkin puree


Frosting:
1 pkg 8 oz cream cheese softened
1 C powdered sugar
6 Tbsp butter or margarine softened
1 tsp vanilla extract


FOR ROLL: Preheat oven to 375 F. Grease 15x10 inch jelly roll pan (I just use my cookie sheets that are a bit smaller and have a some batter left over or I just put them into two and not have as thick of a roll). Lined with wax paper. Grease and powder sugar paper. Sprinkle a clean think kitchen towel with powdered sugar.
COMBINE dry ingredients in small bowl. Beat eggs and sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.




BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel back paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


FROSTING: Beat cream cheese and butter till creamed. Add powdered sugar and vanilla till smooth. Carefully unroll cake, remove towel. Spread frosting over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate at least 1 hour. If desired sprinkle with powdered sugar before serving. Stores well in freezer.